Cut eggs in half lengthwise. Remove yolks and place in a quart size resealable plastic bag. Put remaining ingredients in bag with yolks. Press out air and close bag. Knead until contents are thoroughly blended. Push contents toward corner. Snip about 1/2 inch off corner of bag. Squeezing bag gently, fill reserved whites with yolk mixture.

Any recipe can be used, but the bag idea is a very neat way of making deviled eggs and a wonderful way of transporting them. Wait until you have arrived before refilling egg whites. You do need to remember the scissors but will keep them from slipping together and getting messy when traveling in the car.

In a small bowl, combine eggs, onion, and bell pepper. Blend dressing and chip dip together. Add to egg mixture. Just before serving, stir in crushed chips. If desired, garnish with sliced olives and parsley. Dip goes well with chips or vegetable dippers. Makes about 2 cups.

Place eggs in a single layer in a saucepan. Add water to a level of at least 1 inch above the eggs. Quickly bring the water to a boil. (I like to cover pan when bringing to a boil but it is easier to see if no lid is used.) Cover saucepan and remove from heat. Let stand covered for 12 minutes for large size eggs. Immediately drain off hot water and run cold water over eggs or place in an ice water bath. You may peel eggs immediately or store unpeeled eggs in refrigerator for up to one week. (A couple of hints-I like to shake eggs in the pan after first draining to crack shells. It seems to let water inside the shell to make peeling easier. Also, I like to roll on the counter or in my hands just before peeling each egg and it is suggested to start from the large end. In general, older eggs peel easier than fresh eggs but each egg is its own creation and some just peel easier than others!!!!)